Paraffin wax, classified as a chemical preservative, is widely used on fruits, vegetables, and candy to make them shiny and pretty as well as to retard moisture loss and spoilage. Waxes are made from vegetable oils, palm oil derivatives, and synthetic resins, as well as other resins, as well as other materials. Some people, notably those who are allergic to aspirin, may be sensitive to many waxes, depending on their ingredients.
Paraffin wax is often added to chocolates. The addition of paraffin to the chocolate candy gives it a nice, glossy finish and helps it remain solid at room temperature. Be aware that paraffin is flammable when overheated, so warm it gently in a double-boiler or microwave only to the point where it is melted. Paraffin wax, also sometimes called baker's wax or canning wax, in your grocery store where canning jars and supplies are sold. Paraffin is still commonly used (although not recommended) to seal home-canned jellies and jam. However, some paraffin is not intended to be ingested, such as that sold for candle making, so check the label.
Paraffin Wax is produced only from refineries, which have wax production units. There are three types of Paraffin Wax namely Type-1, Type-2 and Type-3. These categories are based on the oil content. Paraffin Wax is produced only at Digboi and CPCL Refineries of Indian Oil.
Our paraffin wax in widely used in various sectors like:
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